Pour the oil into a large skillet over medium-high heat. Once the oils is hot, add the diced onions and sauté them until they are transparent but not golden. Add the ground beef and continue to sauté, stirring often, until it gets brown. Cover your empanada filling with a lid let it simmer for fifteen minutes, stirring about once every three minutes with a rubber scraper.
After about fifteen minutes, use a slotted spoon to drain the picadillo. You can now transfer it to a smaller pan since it will have decreased in volume by at about 40%.
Assemble and bake your empanadas:
Taking a little dough (enough to fit in one palm, roughly golf-ball-sized or slightly larger), roll it with both hands to make a ball. Roll it out with a bottle or rolling pin into circle about 8 inches in diameter.
Continue assembling empanadas until the dough runs out.
Carefully take the empanadas out of the oven carefully and use kitchen tongs to place them or a wire rack or straw basket to breathe and rest for a while (15 to 20 minutes).
Serve your delicious Argentinian-style beef empanadas as a snack or appetizer on small plates. If desired, add a lime quarter on each plate in case your guests would like to squeeze some lime drops inside the empanada, and—why not?—maybe a little hot sauce, as well. It’s all matter of taking delicious risks!
South American Beef Empanadas https://comboplate.net/beef-empanadas/